Colourful, nutritious and flavoursome - these are just a few of the ways we can describe this amazing veggie-loaded couscous.Topped with gently spiced beef strips and herbed yoghurt, your insides will love it just as much as your tastebuds do.
Unfortunately, this week's capsicum was in short supply, so we've replaced it with chargrilled capsicum relish. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
chargrilled capsicum relish(ContainsSulphites)
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
dill & parsley mayonnaise(ContainsEggs)
Aussie spice blend
water (for the couscous)
water (for the sauce)
Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip (unpeeled) into 1cm half-moons. Cut the courgette into 1cm rounds. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, add the water (for the couscous) and chicken-style stock powder to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. In a second small bowl, combine the dill & parsley mayonnaise and water (for the sauce). Set aside. Roughly chop the salad leaves.
In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. When the veggies have 5 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned and cooked through 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
Add the roasted veggies, chargrilled capsicum relish and salad leaves to the couscous and gently toss to combine. Season to taste.
Divide the roast veggie couscous between bowls. Top with the spiced beef strips and any resting juices. Spoon over the dill-parsley dressing. Sprinkle with the toasted almonds.